Scallops in lemon butter
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops, fresh or thawed |
| 2 | tablespoons | Butter or margerine |
| pinch | Basil | |
| pinch | Crushed rosemary | |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Lemon juice |
| Paprika | ||
Directions
On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy.
1 serving = 1-½ fat exchange
: 3 fat-meat exchange : 235 calories
: 0 g carbohydrate
: 21 g protein
: 16½ g fat
Submitted By JANE KNOX On 10-21-94
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